Electronic nose discrimination of aroma compounds in alcoholised solutions

Ragazzo‐Sánchez, Juan Arturo; Chalier, Pascale; Chevalier, Dominique; Ghommidh, C.

doi:10.1016/j.snb.2005.05.032

Cited by 54 publications

(41 citation statements)

References 31 publications

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“…These components affect the quality of beer in a coordinated and comprehensive way. (1)(2)(3) At present, testing and evaluation methods for beer quality include the traditional physical and chemical index detection methods, the sensory evaluation method, electronic nose detection, and electronic tongue detection. (4)(5)(6)(7) The traditional physical and chemical index detection methods are widely used in production.…”

Section: Introductionmentioning

confidence: 99%

Automatic Evaluation of Sensory Information for Beer at a Fuzzy Level Using Electronic Tongue and Electronic Nose

2016

Sensors and Materials

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Keywords: electronic tongue, electronic nose, sensory evaluation of beer, cloud model, fuzzy neural networkThe flavor of beer is an important means of evaluating its quality. Beer flavor is the integrated embodiment of beer smell and taste information. In this work, the automatic evaluation of beer aroma, taste, and overall flavor sensory information was realized by a smell and taste sensor coupling array. First, a cloud model was used to realize the conversion between the descriptive language and the corresponding quantitative numbers in the process of beer sensory evaluation. Next, an electronic nose and an electronic tongue were used to test the quality of beer in terms of smell and taste. Finally, a fuzzy neural network was trained with the characteristic information collected by the sensor coupling array as the input, with a characteristic value generated from the conversion of the cloud model of sensory evaluation as the output. The results from this system are excellent, as the error rate in the overall fuzzy information evaluation of flavor was between 0.0048 and 0.0394.

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Section: Introductionmentioning

confidence: 99%

Automatic Evaluation of Sensory Information for Beer at a Fuzzy Level Using Electronic Tongue and Electronic Nose

2016

Sensors and Materials

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“…This instrument is not an analytical technique but a fingerprint technique analyzing the odor as a whole. By storing the Fingerprint of the odor an electronic nose is used to recognize aromas for security control (Ampuero and Bosset, 2003;Ragazzo-Sanchez et al, 2006;Loutfi and Coradeschi, 2008).…”

Section: Introductionmentioning

confidence: 99%

A Novel Odor Key Technique for Security Applications Using Electronic Nose System

Iskandarani¹

2010

American Journal of Applied Sciences

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Problem statement:A novel approach to security applications that makes use of odors as password generators is developed and tested. The developed system detects and converts odor signals that are randomly selected to binary signals and then intelligently compares them with previously stored values. Approach: The interface device in question then either opens its interface if comparison is successful or applies security measures to extra protect resources from intrusion. The used odor keys are initially unknown to the user as it is randomly selected from a box containing many types, adding extra security to the system. This approach eliminated any possibility of hacking into the system and provides passwords which were truly secured. Results: Normal interfacing methods and algorithms were subject to hacking and infiltration. Random odor combinational keys are a novel, well secured biometric interfacing means to a wide range of systems. Design and testing of a practical electronic nose that can be used as a security interface in a wide variety of applications with a combinational odor key algorithm that ensures a hacking free environment. Conclusion/Recommendations: Successful implementation of human-machine interface through a highly secured electronic nose with very encouraging results in terms of possible odor combinations and multi-dimensional password generation.

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“…So, the employment of advanced analytical systems such as the electronic nose could be an option for this purpose. Some valuable works on the beer quality evaluation (e.g, off flavour detection) by the electronic nose have been reported in literature (Ragazzo-Sanchez et al 2006). Also, a few works have been reported evaluating the aroma of beer in the aging process with the greatest emphasis having been laid in these studies on alcoholic beers (Lamagna et al 2004;Sikorska et al 2007).…”

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confidence: 99%

Discriminatory power assessment of the sensor array of an electronic nose system for the detection of non alcoholic beer aging

Ghasemi‐Varnamkhasti¹,

Mohtasebi²,

Siadat³

et al. 2012

Czech J. Food Sci.

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Ghasemi-Varnamkhasti M., Mohtasebi S.S., Siadat M., Razavi S.H., Ahmadi H., Dicko A. (2012): Discriminatory power assessment of the sensor array of an electronic nose system for the detection of non alcoholic beer aging. Czech J. Food Sci., 30: 236-240.Many chemical changes in beer aroma occur during storage (aging), and monitoring these changes could give guidelines to the brewers how to manage and control the brewing process to obtain the final product with a high stability in flavour after packaging. In this regard, our laboratory aimed at a research into the application of an electronic nose in order to get the fingerprint of the change of non alcoholic beer aroma during aging. Th discriminatory power of the sensor array of this system was evaluated. Principal Component Analysis (PCA) and Soft Independent Modelling of Class Analogy (SIMCA) techniques were used for this purpose. The results obtained can direct us to performing other parts of our project. Considering the discriminatory power of the sensor array used, we can develop the application of a specific electronic nose system by picking up the most effective sensors or ignoring the redundant sensors.Keywords: electronic nose; chemical change; storage; beer; aroma; food; PCA In recent years, the quality of non-alcoholic beers has been fairly improved in such a way that the consumption of such product has become of great interest to the consumers. Brewery industries believe that non-alcoholic beers have a different flavour fingerprint compared with regular beers and many challenges should be addressed to attain an acceptable quality of non-alcoholic beers; for instance, achieving flavour stability is a critical challenge, especially the fact that what occurs with the beers between packaging and consumption (storage period) is usually out of the control in brewery. During storage (aging), flavour stability of non-alcoholic beer is diminished and off flavours are developed in aged beer accordingly. Although some methods exist, such as sensory panel and GC-MS, to evaluate and monitor these changes, due to some drawbacks, the use of other methods to evaluate the beer aroma during aging as fast and accurately as possible seems necessary (Ghasemi-Varnamkhasti et al. 2011, 2012. So, the employment of advanced analytical systems such as the electronic nose could be an option for this purpose. Some valuable works on the beer 237Czech J. Food Sci. Vol. 30, 2012, No. 3: 236-240 quality evaluation (e.g, off flavour detection) by the electronic nose have been reported in literature (Ragazzo-Sanchez et al. 2006). Also, a few works have been reported evaluating the aroma of beer in the aging process with the greatest emphasis having been laid in these studies on alcoholic beers (Lamagna et al. 2004;Sikorska et al. 2007). The knowledge of the aging phenomenon in non-alcoholic beer can be used to develop appropriate technological process improvements to control its particular flavour stability in brewery. This study was aimed at the evaluation of the discrimi...

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Electronic nose discrimination of aroma compounds in alcoholised solutions

Cited by 54 publications

References 31 publications

Automatic Evaluation of Sensory Information for Beer at a Fuzzy Level Using Electronic Tongue and Electronic Nose

Automatic Evaluation of Sensory Information for Beer at a Fuzzy Level Using Electronic Tongue and Electronic Nose

A Novel Odor Key Technique for Security Applications Using Electronic Nose System

Discriminatory power assessment of the sensor array of an electronic nose system for the detection of non alcoholic beer aging

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